Rava Modak (Semolina Modak)

5 from 6 votes

Rava Modak is a Maharashtrian sweet dumpling with a cooked semolina covering and a coconut-jaggery filling. Cardamom adds a warm, aromatic flavor to the filling. Since the rava dough is cooked before shaping, these modaks do not need steaming.

Prep Time5

Cook Time25

Total Time30

Course: Sweets

Cuisine: Indian, Maharashtrian

Diet: Vegan, Vegetarian

Difficulty Level: Moderate

Servings: Rava Modak

Calories: 266kcal

Author: Dassana Amit

Ingredients

2 cups semolina (fine sooji or fine rava)
1½ cups grated coconut
1½ cup powdered jaggery or add as required
2½ cups water
½ teaspoon green cardamoms – or 4 to 5 green cardamoms crushed or powdered
2 teaspoon oil or ghee
¼ teaspoon salt or add as required

US Customary - Metric

Instructions

Making The Filling

Mix the powdered jaggery with the coconut in a heavy pan or kadai.
Keep the pan or kadai on a low heat. Stir the mixture often.
The jaggery would start melting at first. Later it will continue to cook.
Cook this filling mixture till the jaggery starts thickening. It should not have any liquids in it. Once the mixture has cooked then add the cardamom powder and mix well.
Don't over cook as then mixture would become dense and hard.
Keep aside for cooling the filling. Note that as the filling cools it will thicken.

Making Rava Dough

Take water in a saucepan or any pan. Add oil and salt in it.
Bring the water to a rolling boil. When it comes to a rolling boil then switch off the heat and place it on the kitchen countertop.
Add the semolina or rava to the hot water.
Stir with a wooden spatula or spoon till all the semolina has been incorporated in the water.
Mix really well. Now keep this pan on low heat for 5 to 6 minutes.
Continously stir so that the rava does not stick and get burnt.
After five minutes switch off the heat.
Taste a pinch of the dough. (only if you are making this for your family and not for Bhagwan Ganesha).
If the semolina feels undercooked, then cook for a few more minutes. Ensure that the rava is cooked well and not undercooked.
Cover the pan with a lid for 5 to 6 minutes.
The dough would be still hot when the kneading has to be done.
If you cannot manage the heat, then let it cool for a few minutes more.
Knead well and make a smooth dough.
When kneading apply some oil on your palms. There should be no lumps in the dough after kneading.

Making Rava Modak

Now take a lemon sized ball from the dough.
Flatten the dough ball on the palm of your hands or with your fingers.
Place a few spoonsfuls of the coconut-jaggery filling in the center.
Pinch the edges and bring the fluted edges in the center.
Join the center and pinch off the top. Taper the top.
Make the rava modaks in a similar way.
You don't need to steam them further.
Serve rava modak to Bhagwan Ganesha.

Video

Notes

Rava (semolina or cream of wheat): Make sure to use the finer variety of rava.
Semolina mixture: If the rava mixture looks dry and loose, then add a few tablespoons of hot water to it.
Flavoring: It is always better to add some cardamom powder in the sweet filling mixture for an elevated taste in the modaks. However, if you want, you can even skip adding the cardamom powder.
Cooking modak: If the outer semolina cover tastes a slight undercooked, even after making the Rava Modak, then just microwave the prepared modaks for a minute or so, or till they are cooked. You can even steam them for 2 to 3 minutes in a pan on the stovetop.
Scaling: This recipe of Rava Modak can easily be halved, if you wish to.

Nutrition